Yield: 4 Servings
|2 tablespoons||Unsalted butter|
|2 mediums||Onions; chopped|
|2 mediums||Sweet red pepper; chopped|
|¼ cup||Chicken broth|
|1 cup||Mushroom; thinly sliced|
|1 \N||Clove garlic; minced|
|2 cups||Brown rice; cooked|
|1 cup||Cottage cheese|
|1 \N||Egg; lightly beaten|
|⅓ cup||Parmesan cheese; grated|
|2 teaspoons||Dried dill weed|
|⅓ cup||Minced parsley|
|½ teaspoon||Salt; * see note|
|¼ teaspoon||Black pepper|
|⅓ cup||Whole wheat bread crumbs; soft|
1. Melt the butter in a heavy 12 inch skillet over moderately low heat.
Remove and reserve 1 tablespoon.
2. Add the onions, red peppers and stock and cook covered until the vegetables are soft, about 10 minutes.
3. Add the mushrooms and garlic, raise the heat to moderate and cook uncovered until the mushrooms are soft and the liquid has evaporated, about 10 minutes longer.
4. Add the rice, mixing well and transfer to a large bowl. AT this point the mixture can be cooled to room temperature, covered tightly with plastic wrap and stored in the refrigerator for up to 2 days.
5. Preheat the oven to 375.
6. In a medium bowl, combine the cottage cheese, egg, ⅓ cup of the Parmesan cheese, the dill, parsley, salt and pepper.
7. Fold into the rice-vegetable mixture and spoon into a lightly buttered 9 by 9 by 2 baking pan.
8. Mix the bread crumbs, remaining Parmesan cheese and the reserved butter into a small bowl until well combined.
9. Sprinkle over the casserole. 10. Bake uncovered until it is set and has a golden brown crust, about 30 minutes.
Recipe by: Readers Digest Cook Now, Serve Later, 1989 Posted to MC-Recipe Digest V1 #1024 by njwwb <njwwb@...> on Jan 20, 1998